약과

Yakgwa

Honey Pastry

Ingredients

Dough

• 2 1/4 cup (280g) all purpose flour
• 1/4 cup (60ml) sesame oil
• 1/4 cup (60ml) soju
• 1/4 cup (60ml) honey
• 1/8 tsp (dash) salt
• 1 tsp (4g) baking powder
• 1/4 tsp (1g) baking soda
• 2 Tbs (30ml) melted butter, reserved to brush top
• 2 Tbs (30g) chopped pine nuts (as topping)

Ginger Honey Syrup

• 1 cup (230ml) rice syrup (jochung 조청) – if not available, you can substitute honey
• 1 cup (230ml) honey
• 2 cups (460ml) water
• 1 Tbs (15g) grated fresh ginger (more if you like ginger)

Makes 30 cookies

Step 1 - Prepare the Hotteok dough

• Preheat oven to 250°F (125°C)

• Mix all dry ingredients in mixing bowl.

• Slowly add sesame oil, mixing on low until just incorporated, don't over mix.

• In a separate bowl, mix soju and honey. 

• Add the soju honey mixture to dough, mixing only until absorbed.

• Turn out and work the dough into disc, again being careful not to overwork. 

Step 2 - Prepare the cookies

• Split the dough into 2 pieces.

• Roll to 1/3 inch (0.85cm) thick rectangle   

• Cut into 1 inch (2.5cm) strips.

• Cut strips into diamond shape. 

• Punch a hole in middle of each cookie

• Place cookies on parchment lined cooking sheet.

• Brush heavily with butter.

• Bake at 250°F (125°C) for 15 minutes.

Step 3 - Make the Syrup / Finish Baking Cookies

Syrup

• Combine rice syrup, honey and water in a sauce pan on medium heat.

• Bring to boil, remove from heat and add ginger.

Cookies

• Increase heat to 300°F (150°C) and cook for another 8-10 minutes.

• Then - increase temperature to 350°F (175°C) and cook for another 8-10 minutes.

• Remove from ove, place in baking dish and pour syrup over the top, making sure fully covered.

Step 4 - Soak and Finish

• Soak for 1-3 hours.

• Remove from syrup when you are ready to eat.

• Sprinkle with pine nuts.

Serve!